I have no idea what or where a Lomo is. Good thing they put something in italics below that reads, “Heritage Berkshire Double Rib Pork Loin Roasts.” That right there told me what I wanted to know. And I have had these before. Do you know where they belong? In our smokers, that’s where. Why? Because it’s too damned hot for roasting in doors.
Listen up, if you don’t have a grill or smoker, go get one. You can find them at any Mega-Lo mart, club type store and our local Raley’s has them. Even the lowest of the lowly will out cook, out flavor any propane rig. At the same time git yourself a grill brush, heavy leather gloves, bag of some charcoaled wood (mesquite or hardwood lump) and a starting device that doesn’t include liquid fuel. Okay, so get 2 bags of charcoal. Go home and practice making a few fires. Read the instructions that came with the grill and/or bag of wood. Run a few fires through it, get to know the fire. See what’s hot and what’s not. Make sure you set your coals so you have a cool side and a hot side. Then for crissakes throw some meat on there! Through some onions,mushrooms and marinated eggplant. GO !!!
Next up we have some wonderful Pork Crepinettes with Summer Chanterelles. There’s no match like pork and mushrooms, no sir. The richy goodness of the fancy pork and the heady love of mushrooms do a number on your buds. You will be happy. When grilling the crepinettes, be careful. That fatty webbing can really turn your fire in to a smoky gush of flame. Put your meat to the cool side and put the lid on your grill, vents open. If it’s really bad, close the upper vents for 10 seconds or so, then reopen. Leave the lid on for 10 minutes or so until the fire cools down. The crepinettes may or may not be done by then. If not, toss back to direct. See? It’s easy. Oh yeah, don’t forget to wear your gloves, foo.
Ya know what’s really good on the grill? As a nice patty? Is the breakfast sausage. I’ve done this many times and it comes out smoky wonderful. Not quite as breakfasty as you’d think. Aromatic Porky Patty, that’s APP in the grill world.
Ah, this is a good week for getting outdoors and enjoying the garden. And what’s better then standing in your garden while it’s being flooded with real wood charcoal smoke interleaved with meat fumes? That’s right, nothing.
I hope to see you at the market on Saturday. Take care,
Summer is the time to venture into the Great Outdoors; the sea, the mountains, the lake or whichever place you go to clear your head of static and let the day-to-day madness roll off your back. Here you can commune with the big trees, reflect on nature’s power and contemplate one’s role on this wild blue green planet. Be sure to pack a cooler with all of your favorite edibles because deep thought and reflection make one hungry and the wilderness can’t be entrusted to provide modern man with supper fixins.
As the sun rises over the peaks, pack your belly with a scramble of sage scented Breakfast Sausage and eggs to fuel your long alpine tramp. The dueling delicious duo of Petits Sec and Fegatelli allow you to never miss a stroke as you paddle down a gently snaking creek. A coastal excursion calls for a compact lunch of Spanish Style Chorizo, marinated olives and a tart summer ale cooled in the surf. When time only affords you a brief afternoon escape to the park Pork Crepinettes with woodsy summer chanterelles transport you away from urbanity and deep into the forest. Grill your Lomo en Adobo over an open fire and be the envy of every camper on Blue Lake, the scent of garlic and pimenton lingering as you sit under the half globe of stars feeling like a king.
See you at the market.
Saturday, July 22
Lomo en Adobo
Heritage Berkshire Double Rib Pork Loin Roasts
Pork Crepinettes with Summer Chanterelles
Mexican Style Chorizo
Pâtés, Confits & Terrines
Guinea Hen Terrine
Duck Liver Mousse
Tonno di Maiale
Petit Sec Aux Herbes
Spanish Style Chorizo
Other Meaty Goods